Process for the Manufacture of a Tea Product and Products Obtained Thereby
a technology applied in the field of process for the manufacture of tea products and products obtained thereby, can solve the problems of adversely affecting tea attributes like taste, colour and flavour, and achieve the effect of rapid infusion into water
Inactive Publication Date: 2008-05-22
CONOPCO INC D B A UNILEVER
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- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Benefits of technology
[0012]The invention also pertains to the tea obtained or obtainable by this process. The tea so obtained is cold water and ho
Problems solved by technology
However, this process requires high temperatures or treatment with harsh chemicals like alkalis, which adversely affect the tea attributes like taste, colour and flavour.
Method used
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Experimental program
Comparison scheme
Effect test
example 1
[0028]Ascorbic acid (3 g) was dissolved in 100 mL of hot water. This solution was further heated on a boiling water bath for 5 minutes. The hot solution was sprayed on 100 grams of black tea. About 5 mL of 30% hydrogen peroxide solution was added to it. This was incubated at 25-30° C. for about 15 minutes followed by drying on a fluidised bed drier at 130-140° C. to bring down the moisture to less than 5% on black tea basis.
example 2
[0029]A process as per Example 1 was carried out and additionally 0.5 g phenylalanine was added to the 100 ml water.
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A process is provided for the manufacture of a tea product which is readily infusible and has improved red colour. The process comprises contacting black tea with ascorbic acid and / or its salts, an oxidizing agent and water for a period of at least 5 minutes followed by drying to prepare a tea product that is infusible in water at 5 to 100° C.
Description
FIELD OF THE INVENTION[0001]This invention relates to a process for obtaining cold water infusible or extractable tea starting with black tea as the raw material and to the products obtained thereby that have improved red colour and infuse rapidly.BACKGROUND OF THE INVENTION[0002]Leaf tea may be prepared as green leaf tea or black leaf tea. Generally, to prepare black leaf tea, fresh green leaves of the plant Camellia sinensis are withered (a process to allow the plucked tea leaves to lose moisture and bring about chemical / biochemical changes especially in aroma), macerated, fermented (in which process enzymes in the tea leaf use atmospheric oxygen to oxidise various substrates to produce coloured. products) and then dried at high temperature (to inactivate the enzymes). Green tea manufacture does not involve a fermentation process although partial fermentation may be used to produce intermediate-type teas known as “oolong” tea.[0003]Tea is consumed as a hot beverage or as a cold be...
Claims
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Patent Timeline
Login to View More IPC IPC(8): A23F3/10A23F3/08A23F3/06A23F3/14
CPCA23F3/14A23F3/08
Inventor NARAYANAN, VENKATRAJ VENKATRAORAMASWAMY, SEETHALAKSHMISHARMA, NAVIN KUMAR
Owner CONOPCO INC D B A UNILEVER
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